I volunteered to help in a layer cake baking class this past week, and the issue of salt came up. There seems to be some confusion and disagreement about when to use certain types of salt in the kitchen. It's time to change that.
Q: My aunt and uncle are living in the Middle East, and they have a local source for wonderful high quality saffron. Every year when they come back for a visit they bring me some. Problem is, I'm not using it fast enough! (Terrible problem to have, I know.)
I don't know what to do with it beyond adding it to rice. Anyone have any suggestions for other ways to use my saffron stash?
Take a look at this pasta dish from Richa at Hobby and More: It looks pretty good, right? Pasta, broccoli, toasty crumbs... but there's more. There's something very special sprinkled over this basic dish: DIY, homemade Doritos spice mix.
Though pink peppercorns are considered an exotic spice, the evergreen trees from which they originate are anything but. Peruvian pepper is an invasive species that—for lucky foragers in California, Florida, Hawaii and other hot climates—are easy to find to make your own gourmet spice.
When I'm in a dreaming and scheming mood, I often think about traveling to the Eurasian country of Georgia. This fascination with Georgia started with two of the region's spice blends: khmeli suneli, which we've spotlighted before, and Svanuri marili, a spicy, garlicky, and deeply aromatic seasoning salt.
Over the period of a few days, I came across not one, not two, but three folks using juniper berries in their brine mixture for various pork roasts. Is this secret ingredient worth the extra bucks and sourcing time? I'm not sure. I am intrigued, though. Have you used juniper berries in your brine? Or in your cooking in general?
Come Super Bowl season, it's hard not to encounter chili. Ever feel like it's a little drab? Always one to rescue would-be boring food, Ruth Reichl has three smart tips to kick your chili into a bright, fun game changer.
My spice cupboard is a hodgepodge of little unmatched jars, some of them classic supermarket brands, some of them old anchovy jars, well-washed and filled with spices from the bulk department. A very eclectic mishmash of colors, sizes and shapes. Does this sound like your spice cupboard, or do you have a different approach?